Directions

Line bottom of prepared pan with two sheets of phyllo dough (sheets will overlap slightly). Brush with butter. Repeat layers 8 times. (Keep dough covered with plastic wrap and a damp towel until ready to use to prevent it from drying out.)

In a large bowl, combine the nuts, chocolate chips, sugar, cinnamon and lemon peel. Sprinkle 2 cups over top layer of phyllo.

Top with four layers phyllo dough, buttering each layer. Top with 2 or more cups nut mixture. Top with four layers phyllo dough, buttering each layer; top with remaining nut mixture. Top with the remaining phyllo dough, brushing each layer with butter. Drizzle any remaining butter over top.

Using a sharp knife, cut baklava into 1-1/2-in. diamonds. Bake at 325° for 50-60 minutes or until golden brown. Meanwhile, combine the syrup ingredients in a saucepan; bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, for 20 minutes. Pour over warm baklava. Cool completely in pans on wire racks.Yield: 50 pieces.

Originally published as Chocolate Baklava in Taste of Home's Holiday & Celebrations Cookbook
Annual 2001, p97

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"I see all 5 star reviews and i'm dumb founded. I was NOT impressed with this recipe. I've done other baklava recipes w/no problems. I bake and cook quite a bit. I found this recipe to be a complete disaster. It is the first and only TofH recipe I've ever been displeased with. Its a very expensive recipe to be so unhappy with."

"I made this for my son's Greek feast in History. The kids loved it! It is expensive to make with a pound of walnuts. I did cut the butter down to a cup. I buttered every other layer and it didn't get too greasy. It was perfect!"